Salted Caramel Brownie with a Pretzel Crust

There is just something about brownies and chocolate cake – if I see a recipe, I haven’t tried I have to go after it. I can’t help it. This dark chocolate fudgy brownie is one of them. I saw it, I made it and I love it.

I’m all about chocolate lately, and thank goodness because during the first portion of this pregnancy I couldn’t eat it—looks like I’m making up for it now. I had so many helpings of this, that it literally was my lunch yesterday. See mommy fail for this one already and he’s can’t even protest yet.

But really when you bite into this you’ll see why I blew it—pretzel crust, dark chocolate fudgy brownie finished with a caramel and chocolate drizzle with a sprinkling of fleur de sel—just don’t blame me later for your teeth-stained chocolatey grin.

Hit the jump here for the full recipe over at Better Homes and Garden’s blog Delish Dish.

Melt 2-3 oz of chocolate and 10-13 caramel candy pieces; then place each in a Ziploc bag and snip off one corner. Drizzle caramel on top of cooled brownie followed by chocolate and sprinkle with flour de sell.

Looks divine and a must “bake” for me! One question: the directions for the crust uses an 11 x 7 inch pan. The directions for the brownies uses a 9 inch pan. What size did you use? I am assuming you used the 11 x 7 but just want to certain. Thanks! Great combination of yummy tastes!

Ok, I have a question about the “unsweetened cocoa powder and/or powdered sugar”……where do these ingredients fit into the recipe? They aren’t listed on the original that you refer us back to and there are no amounts to add in. Could you please fill me in on those? My hubby and sons would love this recipe so I’d like to make it soon. Me, I loved the lemon bars you posted earlier! Yummmm!

Thank you for a wonderful recipes! I love anything with chocolate and caramel. The pretzels take it over the top. I made the pretzel crust and tried to fit in a 9×13 pan, but there wasn’t enough to cover the bottom of the pan. I ended up using a 11×7 instead. I had to use another brownie recipe because I didn’t have unsweetened chocolate in the house. They were delicious and disappeared at my husband’s office.

These brownies look awesome, so I tried to make them today and the ingredient list is very confusing, is there suspposed to be melted butter in the crust? Also what is the cocoa powder for? very confusing! I made them today and are in the oven now so I hope I didnt waste all of these ingredients for nothing!

If you’re going to post a recipe to direct people to your site, PLEASE don’t just put “some” of the ingredients and tell people to toggle over to some other website for the rest of the ingredients and/or the instructions. You obviously only want Pinterest traffic. Incredibly annoying and it is just going to get your posts flagged.

Hi Jan – My apologies for the annoyance. I’m a contributor for Better Homes and Garden’s, Delish Dish blog and this is one of their recipes. That being the case, it’s courtesy not to post the whole recipe here.

I agree with Jan. It’s very misleading to post only part of the ingredients and expect people to piece together a couple of recipes, with ingredient substitutions (very confusing for novice bakers). Whether you’re being “courteous” to BHG or not, your site is he one getting the initial traffic hit from Pinterest.

This recipe looks delicious, but I’m a little confused. The first instruction says to line a 9×13 pan with parchment, then the crust recipe calls for an 11×7 pan, then the batter recipe calls for a 9×9 pan. Which size pan should be used? Looking forward to trying the recipe as soon as I can figure out which pan to use.

Kathy,
She answered someone last year. She used a 9×13 pan. However, a commenter stated she tried to put the pretzel crust into it and there was not enough pretzel crust to fill the bottom of the larger pan. If you want to try it, make about 25% or so more crust, and that should cover your larger pan. If not, the baker tried the 7×11 pan, and it worked she wrote. Depends on the recipe yield you wish to have in the end.
I read through the recipes on the BHG site. There was a similar recipe by BHG with the oat crust in the years ago that I tried. The brownie was not chocolaty enough, and the oat crust did not add anything to the recipe. I would not recommend that option. I did make a fabulous version by creating my own, but will not present it here.
I hope that the blogger’s recipe is successful for you. A lot of ingredients to work with to fail!
The topping is very rich and adds considerably more flavor, so it sounds sweet and decadent. I wish you success!!
Catie

Ahhhh!!! Missed the parchment paper note and just dive into it with the “use an in oiled pan”! Is there any way to save it once it’s cooked?! ? Thanks for the help!!

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.